Mango Glazed Brussels and Chickpeas
with Bulgur & Tahini Butter
INGREDIENTS
- 1 lemon, juiced (divided)
- 1/4 cup mango chutney
- 2 carrots, peeled and sliced into thin coins
- 12 oz Brussels sprouts, trimmed and halved
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 0.25 oz oregano, leaves chopped
- 1 tbsp chimichurri seasoning
- ½ cup bulgur wheat
- 2 tbsp vegan butter
- 2 tbsp tahini
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Combine just half the lemon juice, just 3 tbsp mango chutney, and a pinch of salt and pepper in small bowl and whisk mango glaze. (4-serving meal: use 6 tbsp mango chutney). TIP: Keep remaining mango chutney for your own use.
Combine carrots, Brussels sprouts, chickpeas, oregano, chimichurri seasoning, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until vegetables are tender and browned in places, 18 to 20 minutes. Drizzle with mango glaze and continue to roast until sticky, 1 to 2 minutes. (4-serving meal: use 4 tbsp olive oil).
Bring ½ cup water and a pinch of salt to a boil in small saucepan. Add bulgur, remove saucepan from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Fluff with fork. (4-serving meal: use 1 cup water).
Combine remaining lemon juice, butter, tahini, 1 tsp water, and a pinch of salt in small bowl and whisk tahini butter. (4-serving meal: use 2 tsp water).
Divide bulgur between bowls. Top with mango glazed Brussels and chickpeas. Drizzle with tahini butter. Dig in!
SIMILAR RECIPES
Butter Roasted Tomato Gratin with Farro & Toasted Breadcrumbs
Italian Butter Bean Stew with Croutons & Parmesan Kale
Grape Leaf Pilaf with Dilly Beans & Sumac Roasted Carrots
Ranchero Bowls with Cumin Roasted Vegetables & Serrano Yogurt
